Directions: Over an open flame, place peppers directly on the fire, turning frequently until well-charred on all sides. Remove and place in a brown paper bag for 5 minutes. Remove from bag, peel off the skin, remove the stem and seeds and roughly dice the peppers. In a large pot, add 1 tbsp. olive oil and season chicken with salt and pepper. Over medium heat, cook the breasts. Remove from heat, let cool and shred each breast with a fork. In the same pot over medium heat, add remaining olive oil, onion and garlic, stirring frequently. Cook for 4 minutes. Add cumin, coriander and cinnamon, and cook another 2 minutes. Add the pumpkin, roasted peppers, chicken, black beans and broth, and stir to combine. Season with salt and pepper, and bring to a boil. Once boiling, reduce to a simmer and cook for about 20-25 minutes.

Pumpkin Bars

Need a creative (healthier) alternative to pumpkin pie? Every decadent bite of this moist dessert is packed with rich flavor. Since each bar clocks in at approximately 50 calories, you can indulge in more than just one for an afternoon snack or post-dinner treat.

Crunchy Pumpkin Salad

Take full advantage of the season’s most popular squash with this nutritious spinach salad! Crunchy pumpkin seeds (a great source of iron, protein, and zinc) liven up the dish, while pumpkin cubes add a splash of color.

Directions:Preheat oven to 375 degrees. Place pumpkin on a baking sheet, drizzle with olive oil and roast until slightly browned. Toss the spinach and pumpkin together, then add seeds, dried cherries and gorgonzola. Season with olive oil, balsamic vinegar, salt and pepper.

Pumpkin Lasagna

Nothing tastes better than freshly baked lasagna on a chilly fall day! Made with lean turkey and whole-wheat noodles, this dish is as satisfying as it is healthy. Vegetarians can opt to leave out the turkey.

Directions:Preheat oven to 350 degrees. Saute onion and mushrooms with olive oil and minced garlic, then add ground turkey. Set aside after cooked all the way through. Mix ricotta cheese with pumpkin puree. Place a layer of noodles in an 8x8 pan, then a layer of the pumpkin mixture. Top with turkey mixture, and repeat. Sprinkle with mozzarella cheese, then bake for 20 minutes.

Sweet and Sour Grilled Pumpkin

If you find yourself with leftover pumpkin this season, this quick and easy idea serves as a simple appetizer. Chop your pumpkin into narrow wedges and toss them on the grill in this Sicilian-inspired recipe. Each sliver bursts with a tangy sweet and sour flavor.

Directions:Preheat your gas grill. Cut pumpkin in half and scrape out seeds and membrane. Peel each half and cut into 1/4-1/2 inch slices. Whisk together olive oil, minced garlic and a pinch of salt. Add pumpkin slices and toss well to coat. Grill slices over medium heat for a few minutes on each side. In a small saucepan, mix vinegar, sugar and remaining garlic oil in the bowl. Cook until sugar is dissolved and the mixture thickens. Drizzle the sauce over the pumpkin. Garnish with mint, parsley, and garlic if desired.

Directions:Preheat oven to 450 degrees. Roll out dough and transfer to a baking sheet. Bake until lightly browned on the bottom. Mix pumpkin puree and tomato sauce, then spread over the baked crust. Top with pumpkin cubes, onion, bell pepper, zucchini and goat cheese. Bake for 10 minutes.

Roasted Pumpkin

A side dish of roasted pumpkin calls for minimal preparation time. Simply seasoned with parsley and olive oil, this recipe is high in fiber and low in calories. Make it a complete meal with baked chicken and a few slices of bread.

Pumpkin Panini

Pack up this wholesome grilled sandwich for lunch on the go. Creamy, tangy feta is the perfect complement to both the slices of sweet pumpkin and the slightly bitter spinach. Use any leftover spinach for a side salad!

Stuffed Pumpkins

Served in baby pumpkins, this scrumptious entree proves that looks can be deceiving. The dinner-party crowd pleaser requires only a handful of basic ingredients, and it's packed with healthy veggies like carrots and celery.

Directions:Preheat oven to 350 degrees. Soak lentils in water, then drain and rinse. In a saucepan, place lentils, rice, carrots, celery, mushrooms and vegetable stock, and bring to a boil. Cover and simmer for 30 minutes until water is absorbed. Pierce pumpkins and bake for 20 minutes. Cut the lid from each pumpkin and scoop out seeds. Fill them with the lentil mixture, then bake for another 20 minutes or until lightly browned.

Directions:Preheat oven to 350 degrees. In a large pot, add the oil, pumpkin, onion, corn, carrots, tomatoes and celery. Cook until the vegetables are soft, then add coriander, salt and pepper. Stir in black beans and pumpkin. Simmer for 20 minutes or until the mixture is soft.